Today, when i was having my breakfast at the usual coffee shop, i found that there was a stall selling western breakfast with lots of varieties. They even have 'fried speggetti' with eggs and toast. Never have that kind of breakfast before. Then i saw some fresh croissants laying on the shelf and they do smell good. That reminds me of my last trip to Taiwan, where we got some very nice croissants from a bakery for tea...yummy! So then, i remember i have this recipe at home that i never try before. That makes me want to bake it right away...:)
And so here they are....my yummy yummy croissants!!
Knowing my girl will like to have some with raisins and cheese....and seeing her happy face eating one after another really brightened my day..:)
A recipe from my favourite DIY Home Bread book and aliitle changes i made,...here is it for you..:)
175g Bread flour
75g Plain flour
7g Milk Powder
1/4 tsp Salt
100g Cold water
7g Instant yeast
25g Unsalted butter
125g Pastry margarine
~ Sift together the bread flour, plain flour and milk powder.
~ Mix instant yeast with cold water, then add in sugar, salt and egg. Stir well.
~ Pour into flour mixture and knead to a dough.
~ Add in butter and knead into a smooth dough, cover and leave for 30 minutes.
~ Roll out dough on a flour dust table and wrap in the pastry margarine.
~ Flatten into a sheet, fold into half and roll again. (for 2-3 times until pastry margarine mix well in dough)
~ Flatten dough, fold into 3 layers and leave in freezer for 15 minutes.
~ Remove from freezer and roll again. Fold into 3 layers again then freeze for the 2nd time (15 mins)
~ Remove from freezer and flatten dough into 5mm thin sheet, cut into required shape and roll.
~ Before baking brush some egg wash on the croissants.
~ Bake at 180'C preheat oven for 15 minutes.
For the cheese croissants:
~ Brush some egg wash on top of the croissants.
~ Sprinkle some cheddar cheese on top before baking
For the raisins croissants:
~ Flatten the dough in 5mm thick
~ Spread a layer of custard mixture (optional)
~ Sprinkle raisins on top.
~ Roll up like swiss roll and keep in freezer for another 10 minutes.
~ Remove from freezer and cut into 1-1.5" slices.
~ Brush with egg wash then bake.
** After baked, brush some sugar syrup on the croissants. (optional)